Herb Roast Chicken with Green Harissa - inspired by Gabbriett
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Ingredients - One whole chickenA mix of fresh herbs (e.g., parsley, oregano, thyme, marjoram, rosemary) totalling approximately 60-75g after chopping 20g salt 3 green chillis 30g coriander 30g parsley 100ml olive oil 4 garlic cloves Juice of 1 lemon 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 teaspoon toasted, ground coriander Smoked salt to taste |
Method - Finely chop the herbs or use a food processor for a finer mix. Combine with the kosher salt.Pat the chicken dry and place it on a dish. Evenly press the herb and salt mixture all over the chicken, ensuring to cover the bottom as well. Refrigerate uncovered for at least one hour or overnight to dry out the skin for crispiness. Preheat your oven to 160°C with the rack positioned in the middle or towards the bottom. Prepare the green harissa by blending the chilli, coriander, parsley, olive oil, garlic cloves, lemon juice, smoked paprika, and cumin until smooth. Leave the coriander salt for later. Remove the chicken from the fridge and place it in a roasting pan. Rub the green harissa marinade all over the chicken, reserving about 60ml for serving. Add 60ml water to the pan. Roast for about 1 hour and 15-30 minutes until golden brown. Increase the oven temperature to 220°C and return the chicken for another 10-15 minutes until the skin darkens but is not burnt. Let the chicken rest before serving. Mix the reserved marinade with the toasted ground coriander and smoked salt for serving. |
